Beef Broccoli Stir Fry Recipe
Summary
Ingredients
| 2 tablespoons reduced-sodium soy sauce | ||
| Cornstarch | 1 Tablespoon | |
| White vinegar | 1 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Garlic | 2 Clove (5gm), minced | |
| 12 ounces boneless beef top sirloin steak | ||
| 1 small bunch broccoli | ||
| Cooking oil | 2 Teaspoon | |
| 2 medium carrots, cut into 1/8 inch slices | ||
| Green onions | 4 , sliced | |
| 3/4 cup reduced-sodium beef broth | ||
| 2 cups hot cooked spaghetti or rice | ||
Directions
For marinade, in a medium bowl combine soy sauce, cornstarch, vinegar, ginger, -crushed red pepper, and garlic.
Trim fat from meat.
Cut meat across the grain into 1/8 -inch slices.
Add meat to marinade; toss to coat.
Cover and marinate at room temperature for 10 minutes.
Drain meat, discarding marinade.
Meanwhile, cut broccoli florets from stems.
If desired, peel stems.
Cut stems into 1/4 inch slices.
In a wok or large skillet heat 1 teaspoon of the oil over medium-high heat.
Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center.
Remove meat from wok.
Add the remaining 1 teaspoon oil to hot wok.
Add broccoli, carrots, and green onions; cook and stir for 1 minute.
Add beef broth; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, scraping up any brown bits on bottom of wok.
Return cooked meat to wok; heat through.
Trim fat from meat.
Cut meat across the grain into 1/8 -inch slices.
Add meat to marinade; toss to coat.
Cover and marinate at room temperature for 10 minutes.
Drain meat, discarding marinade.
Meanwhile, cut broccoli florets from stems.
If desired, peel stems.
Cut stems into 1/4 inch slices.
In a wok or large skillet heat 1 teaspoon of the oil over medium-high heat.
Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center.
Remove meat from wok.
Add the remaining 1 teaspoon oil to hot wok.
Add broccoli, carrots, and green onions; cook and stir for 1 minute.
Add beef broth; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, scraping up any brown bits on bottom of wok.
Return cooked meat to wok; heat through.
Chef
